2/3 c. rice
1 chicken, about 4 lb.
3 qt. water
Salt
Pepper
1 tbsp. butter
Place chicken in pot with water and cook until tender. Remove chicken from broth, salt, and pepper to taste. May be lightly browned in oven, if desired. Add rice to broth, salt and pepper to taste and if broth is thin, add butter. Cook for 10 minutes longer. Allow to cool slightly. Beat eggs and water until light and fluffy, beating constantly. Add broth gradually, continuing the beating. When the eggs are light and foamy, pour in lemon juice.
The secret in preparing the sauce so it will not curdle is to pour hot broth from soup into the eggs while they are being beaten. This procedure heats the eggs to the same temperature and eliminates curdling.
